Poached white fish with roasted capsicum and paprika mayonnaise bruschetta

I have always been a fan of cold poached fish. I find the larger flaked fish like hapuka, bluenose, warehou, etc work best for this sort of thing. Texturally as well as flavour wise, this works a dream.

Ingredients

1 splash	Olive oil
1 loaf	Ciabatta bread
2	Lemons, juiced
1 pinch	Flaky sea salt
2 fillets	White fish
1 cup	Mayonnaise
1 handful	Roasted capsicum
1	Lemon, squeeze to serve
1 pinch	Smoked paprika

Directions

1. Slice some ciabatta and brush with olive oil. Grill until crisp around the edges.
2. Place a large skillet or frying pan over high heat, fill ¾ with water and bring to a simmer.
3. Season water with the juice of 2 lemons and flaky sea salt.
4. Lay fresh fish fillets in the water and allow to gently poach for a few minutes until nearly cooked through.
5. Remove from the heat and let the fish cool in the cooking liquid.
6. Spoon some mayonnaise into a bowl, then add some roasted capsicum.
7. With a wand blender or similar, blitz them together.
8. Now fold through some more mayonnaise, some diced, roasted capsicums and a pinch of smoked paprika.
9. Season to taste. Drain fish from poaching liquor, break into large flakes and portion on to bruschetta.
10. Dollop mayo on each one, and finish with a squeeze of lemon.